Pickled Peaches and Golden Raisins

This recipe requires hard fruit—ripe enough to pick, but still firm to the touch. It will also work with nectarines. Raisins and warm spices give the pickled fruit a chutney vibe. No inverted jars or boiling water baths are needed here: We do not recommend long-term canning for this recipe—the fruit turns mushy over time. These peaches will keep for up to a month in the refrigerator.

3Servings

Ingredients

6 very firm yellow or white peaches (2 lb., 6 oz.)

1 cup unseasoned rice vinegar

1/4 cup fresh lemon juice

1/4 cup honey

3 thin slices fresh ginger

1 tsp. ground cumin

1 tsp. kosher salt

3 cloves

3/4 cup golden raisins

Preparation

1. Bring large pot of water to a boil. Score X on bottom of each peach, and dunk fruit in boiling water 30 seconds. Transfer to plate, and cool until easy to handle. Peel peaches, remove pits, and cut into 1-inch chunks.

This recipe is inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These pickles are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they’re chilled, but the flavors improve after a few days. ...read more

Once you’ve made your own pickled ginger, you’ll wonder why you ever bothered with the store-bought variety. Look for fresh ginger roots that have pale, tight, shiny skins with no puckering. Pickled ginger slices will keep several months in the fridge. ...read more

"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren't considered done unless they'd cooked at least two hours." ...read more